1
Put vinegar, bay leaves, pepper, soy sauce, and water in a saucepan. Cover and cook slowly about 15 minutes.
2
Meanwhile, heat the cooking oil in a large, heavy-bottomed frying pan. Add the garlic and brown them over medium-low heat (about 5 minutes).
3
Add the chicken to the frying pan and brown it over medium-high heat (about 5 minutes).

4
Add the broth to the frying pan, add brown sugar and simmer, partly covered, until the chicken is done (about 30-45 minutes). Do not let it come to a boil.

Almost done-

Done-

Plated before rice-

5
Remove the bay leaves and serve over rice.

Sometimes I make this all in one pan. If I use one pan then I brown the garlic in the oil, add the chicken and brown that, add all the rest of the ingredients, and partly cover and simmer on low for 30-45 minutes)

The increments are not definite because everyone has different tastes. Some people may not be garlic fans and some might feel 1/4 cup of vinegar is enough or they want to add more soy sauce.

You don't want to cover your chicken completely with the "marinade". Halfway covered is fine. The liquid will thicken a bit, but will not completely boil off.

It's super yummy and tender and a great way to use dark cuts of chicken that are inexpensive.

Sara, thanks for this recipe! I bought some chicken drumsticks for .99/lb this weekend, and made this dish yesterday. Both DH and I like the dark meat, and I must say that this recipe is a perfect way to make it! The chicken was so tender and tasty - we both loved it. I'm definitely making it again!